Apr 24, 2011

Easter Cupcake: Buttermilk Cupcake, Chocolate Frosting and Toasted Coconut

Easter Cupcake: buttermilk cupcake, chocolate icing and toasted coconut with peanut m&m "eggs"!

Happy Easter!!!

This year we are having brunch at mom’s and I dubbed myself in charge of dessert just to have another excuse to put a cupcake together! I’m knee deep in final papers for my classes and work in general but taking a break in my kitchen is always a well-worth-it break from writing. Plus, I have something delicious at the end of it, so productive but in a different way! I like the argument that good food is fuel for the brain and then it becomes a necessity to tear my fingers from the keyboard and throw the apron on! If all works, I’ll have a scrumptious cupcake to eat like this one, and a fantastic paper!

For this cupcake, I wanted something Easter-y for the occasion but I needed something that I wouldn’t get completely immersed in decorating for hours. I decided on a simple buttermilk cupcake, with our family chocolate frosting and toasted coconut to make a pseudo birds’ nest and then peanut m&ms for the eggs! My original intention was to find those chocolate malt eggs they have every year but everyone was sold out of everything yesterday! It could have had something to do with the fact that I was very delayed in Easter candy egg shopping; I clearly did not judge that very well! No fear though, who doesn’t like peanut m&ms?! You could really use any candy that is your favorite and looks like an egg!

Here is everything you’ll need to put together a good lookin Easter cupcake and one that will taste equally delicious!


Buttermilk Cupcakes (Adapted from Martha Stewart. Makes 12.)

  • 6 tablespoons butter, unsalted
  • 3/4 cup granulated sugar
  • 2 whole eggs, 1 egg yolk
  • 1 cup cake flour
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla extract

Chocolate Icing (Mom’s Recipe. Enough for 12 cupcakes and some for leftovers. Have Graham Crackers Handy!)

  • 4 tablespoon butter, room temperature
  • 3 tablespoon cocoa powder
  • 2 cups powder sugar
  • 1/2 teaspoon vanilla extract
  • little bit of buttermilk

Extra Toppings:

  • Toasted Coconut
  • Peanut M&Ms

Start off with the cupcakes. You can have these together in no time! In a mixing bowl cream together the butter and granulated sugar until it is fluffy and completely combined. Add each whole egg one at a time, combining completely, and then add the egg yolk. In a separate bowl combine the dry ingredients: cake flour, all-purpose flour, salt, baking powder, and baking soda. Measure out your buttermilk and set aside. You now alternate between adding the buttermilk and dry ingredients and your end result should be a creamy, smooth mixture. The last thing to mix in is your vanilla extract.

Preheat oven to 350. Line your cupcake pan with cupcake liners and fill each cup 3/4 of the way with the batter. In total the cupcakes will cook for about 20 minutes but once they are half way, 10 minutes, rotate the pan and this helps with even baking. Once the timer dings, take them out and test they are completely done (stick a toothpick in the center and it should come out with dry crumbs or clean). Let the cupcakes cool in the pan for 10 minutes and then transfer them to a cooling rack. However, I was pressed for time yesterday so I actually let them cool in the pan for a few minutes and then into the freezer they went! I kept them in for 10 minutes and they were perfect for frosting time!

Once the cupcakes are COMPLETELY cooled you can apply the frosting. The frosting is super easy. In a mixing bowl, dump in the butter, powder sugar, cocoa powder and vanilla extract. Mix everything up with a hand held mixer and pour in just a little bit of milk at a time until you have a perfect frosting consistency! See, super easy!

To assemble the cupcakes go ahead and toast your coconut. I took tinfoil and put down a single layer of coconut and toasted it up in my toaster oven. You could also do it in your oven but either way keep a very close eye on it. For the first few minutes it gets shiny as the oils start to come out and you start wondering if anything is actually going to happen. Then with a blink of an eye all the sudden it’s a gold brown! Be careful though the line between golden brown and burnt is very thin! For each cupcake, I applied a little bit of chocolate frosting, sprinkled on the coconut and then used a little frosting on each M&M as my glue and applied those to the top of the coconut birds nest! All that is left is to enjoy!

This is a pretty basic cupcake that is truly a canvas to create whatever cupcake you desire! Leave them plan and they are just as tasty! You can swap the chocolate frosting for white if you want and add chocolate chips in the cupcake batter for a chocolate surprise! For me, I would have to say my paper writing break was a success!

No matter what you bake or eat today, I wish everyone a Happy Easter! For now, that’s an Easter buttermilk cupcake with chocolate frosting and toasted coconut…in the shell of a nut!

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